chocolate lava cakes

Make your Valentine&#039;s night memorable with my luscious and incredibly decadent Chocolate Lava Cakes recipe for two.

Chocolate Lava Cakes For Two: The Perfect Valentine’s Day Dessert

¼ cup (2 ounces 57 grams) butter

(2 ounces 57 grams) bittersweet chocolate ((chopped))

sugar

vanilla extract

coffee powder ((optional))

(1 ¼oz/35 grams) all-purpose flour

salt

Preheat the oven to 400°F (200°C). Butter two 6-ounce ramekins or oven-safe mugs and place on a baking sheet. Set aside.

In a medium bowl add in the butter and chocolate and gently melt either in the microwave or over a ban-marie.

Once melted, whisk in the sugar, eggs, vanilla, and coffee until well combined.

Lastly, stir in the flour and salt and mix until just combined. Evenly divide the batter between the two prepared dishes.

Bake for 20-22 minutes or just until there is a jiggle in the center and the edges are set. A soft center ensures lovely, lava on the inside.

Remove from the oven and allow to stand for 1 minute before carefully turning out each cake onto your serving dish. Enjoy straight away with some vanilla ice-cream.

These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.

Molten chocolate lava cakes

dark chocolate chips (or chopped dark chocolate)

114 g | 1 stick unsalted butter (cubed)

eggs

vanilla paste

icing sugar

tbsp plain flour

instant Espresso powder

cinnamon

cocoa powder

cake release spray or melted butter

tbsp Baileys (optional)

vanilla ice cream (optional)

Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.

Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.

Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.

Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.

Divide the batter between the prepared ramekins or moulds.

Place the metal trivet in your pressure cooker and add 250ml (1 cup water). Place the ramekins on the trivet - you should have enough space to fit them all in a single layer but if not you can stack them.

Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.

Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).

Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.

Chocolate lava cakespressure cooker method

Preheat your oven to 200°C (400°F).

Place the ramekins or dariole moulds on a heavy baking tray (one that will not warp in the oven) and cook  for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.

Leave to cool for two minutes. Carefully run a knife around the edge of the mould. Invert onto plates and serve.

How to cook chocolate lava cakes in the oven

Chocolate Lava Cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A incredibly indulgent – yet easy! – chocolate dessert which can be made in your Instant Pot or oven.
https://www.supergoldenbakes.com/instant-pot-molten-chocolate-lava-cakes/

Chocolate Lava Cakes | Supergolden Bakes

Molten chocolate lava cakes are rich and fudgy with a classic gooey chocolate center that flows out like lava. So simple and easy to make.

Molten Chocolate Lava Cakes

semi-sweet chocolate (or 1 cup chocolate chips), coarsely chopped

unsalted butter,

cup confectioners' sugar

teaspoon salt

tablespoons all-purpose flour

Preheat oven to 425 F. Grease four 6-oz. ramekins or three 8-oz. ramekins with non-stick cooking spray and dust with cocoa powder, tapping out the excess cocoa powder. This will help the lava cakes come out easily when inverted. 

Melt the chocolate and butter in a medium heat-proof bowl and set aside to allow it to slightly cool. You can melt the chocolate either on the stove or in the microwave. 

On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place medium heatproof bowl of chocolate with butter on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.

In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate and butter into the microwave and microwave in 20 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.

In a medium mixing bowl, use an electric hand mixer or a whisk to beat together the eggs, egg yolks, vanilla extract, sugar, and salt, on low speed, until combined, about 1 minute.

Pour in the melted chocolate into the egg mixture, along with the flour. Use a rubber spatula and fold it in until fully combined. Note that the batter will be thick but should not be lumpy.

Place the ramekins on a quarter sheet baking pan and divide the batter between them. Bake for 12-14 minutes until the edges look solid and firm. The tops will still be soft with a slight jiggle in the center. Do not overcook as overcooking will cause the center to completely solidify and not be gooey. If you are not sure how hot your oven runs,  I suggest making one first to test. If it has solidified too much, then adjust the bake time lower. Mine turns out perfect at exactly 12 minutes.

Allow the cakes to cool in the ramekins for 1 minute, then cover each with an inverted plate and use an oven mitt to flip them over and release the cakes onto the plate.

Add toppings (such as a scoop of vanilla ice cream, dusting with powdered sugar, garnishing with fresh  fruit, or a drizzle of salted caramel sauce or chocolate sauce). Serve immediately.

Mmm! I made these for valentine's day... and put them in the freezer as per your suggestion. Thanks for the great make-ahead dessert!

This was so easy to make and delicious!   Thank you!!

EXCELLENT recipe.  It was very easy to make, the ingredients were simple. My husband loved it.  I cut the recipe in half for valentine's day and it was amazing.

Delicious and easy dessert.
I cut it in half for the two of us.
Served with a scoop of caramel vanilla pudding 
ice cream with caramel drizzled over it.
This is the second time in a week.
Going to try 10 min. this time as 12 was too much.

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